Scarsdale Grad Launches Facebook App, Yoke
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Some Scarsdale High School grads are making their mark in traditional arenas like banking, the law and teaching –while others are forging their way in the brave new world of technology. Rob Fishman, now 26 years-old grew up in Greenacres and graduated from SHS in 2004 where he spent far more time laboring over his debate cases and Maroon articles than on his school work. He spent four years at Cornell University, majoring in government and then went on to Columbia Journalism School, anticipating a career in the media. Upon graduation he worked as the Social Media editor at the Huffington Post and it was there that he met tech wiz Jeff Revesz. When AOL purchased the Huffington Post last year, Revesz and Fishman decided to strike out on their own, forming Kingfish Labs to develop Facebook applications.
They recently unveiled their first one, dubbed Yoke, a new way to meet potential dates on Facebook. If Facebook connects you to the people you already know, Yoke is here to introduce you to new people.
Unlike traditional dating sites, with laborious questionnaires and awkward usernames, Yoke uses your Facebook profile to find people you might like. That is, people with whom you share close mutual friends, share similar educational backgrounds, and live nearby. Using third-party services like Amazon, Netflix and the EchoNest, Yoke compares tastes: if you're reading Jonathan Franzen's Freedom, Yoke might pair you with someone who likes A Visit From the Goon Squad, Jennifer Egan's latest. Or if you watch Mad Men, you might like someone who enjoyed The Sopranos.
Those already in relationships can use Yoke to set up people they know. Single or divorced friends always appreciate a set-up; and now there's an app for that.
So far, Yoke has been catching on in cities across the U.S. See these write-ups on Mashable, techCrunch and in the New York Times . But as a Scarsdale native, Fishman hopes it will be a useful tool for people at home. Try it out at http://yoke.me and let Rob know what you think by commenting here.
Full disclosure: Rob is the son of Scarsdale10583 founder Joanne Wallenstein
SHS Grad Cheryl Sternman Rule Publishes RIPE
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SHS grad Cheryl Sternman Rule, the author of the popular food blog “ 5 Second Rule ” has just published her first cookbook and will sign copies at Rizzoli Bookstore at 31 West 57th Street in NYC tonight, March 29 from 5:30-7PM. The colorful new cookbook, RIPE: A Fresh, Colorful Approach to Fruits and Vegetables, is published by Running Press. The book is a collaboration with award-winning photographer Paulette Phlipot. whose stunning photos of fruits and vegetables accompany recipes and vignettes.
RIPE: A Fresh, Colorful Approach to Fruits and Vegetables, is a different kind of cookbook arranged by color. It takes readers on a visual tour of produce and includes lighthearted stories, spectacular photographs and simple ingredient combinations. There are 75 recipes for cooking with fruits and vegetables and the photographs celebrate their visual beauty and culinary potential.
Now relocated to sunny San Jose, California, Cheryl is a successful food writer whose work has appeared in a wide variety of national food magazines and websites, including Eating Well, Cooking Light, Health, Sunset, Body + Soul, and Vegetarian Times.
Cheryl grew up in Scarsdale and still has family in town. We asked her to think about how her years in Scarsdale may have influenced her path to the writing life and here is what she told us.
“As a writer, I can point to several people in my life who've had both direct and indirect influences on my work. One, for sure, was my freshman English professor at Haverford, who asked me within the first few days of college how I'd learned to write. (He was impressed, to my great delight.) My answer? I'd learned to write at Scarsdale High School. (I still remember how much I loved writing papers for Mr. Sheehey's class.) That seemed to satisfy him. It explained it all.
And while I didn't cook too much as a child, and I didn't know any cookbook authors when I lived in Scarsdale, I was never far from good food. I feel very fortunate now to have a career that centers around both food and writing.”
She holds a Bachelor of Arts degree from Haverford College and a Master’s degree in education from Harvard University. Prior to joining the culinary field, she worked as a researcher at Harvard, where she co-authored a three-part book series on higher education. She also spent two years working for the U.S. Department of Justice in Washington, DC and two years as a Peace Corps Volunteer in Eritrea, East Africa.
A woman of many talents, Cheryl is also a graduate of the Cambridge School of Culinary Arts, has worked in a commercial bakery and served as both a professional recipe tester and developer.
In addition to her new book, Sternman’s blog 5 Second Rule is a wonderful trove of recipes and thoughts on life, food, cookbooks and cooking. In her most recent posts, learn how to make Ouzo-steeped Calimyrna Figs and Spring Carrot Sauté.
Here’s one recipe from her blog:
Spring Carrot Sauté with olives, garlic, and millet
The golden hue of this millet caught my eye, and with some advice from Maria Speck's wonderful cookbook Ancient Grains for Modern Meals, I learned how easy it is to cook. (Look for millet in the bulk bins at natural foods stores.) I used it here as a bed for garlicky sauteed carrots. The next day, I splashed broth over the leftovers, simmered it anew, and added a few shrimp for a speedy second meal.
Makes 4 servings
- 1 cup (dry) millet
- 3 tablespoons olive oil, plus more for drizzling
- 3 cloves garlic, peeled & smashed
- 1 pound slender spring carrots, scrubbed, halved lengthwise
- 1/4 cup pitted calamata olives, slivered
- 1/2 cup (packed) flat-leaf parsley
- Salt and pepper, to taste
Optional add-ins/stir-throughs: cooked shrimp, cooked beans or lentils, peas, any leftover vegetables
First, cook the millet. Combine the millet with 1-3/4 cups cold water in a small saucepan, bring to a boil, then reduce heat, cover, and simmer until tender, 15 to 20 minutes. Remove from the heat. Keep covered.
Meanwhile, combine the 3 tablespoons olive oil with the garlic in a large skillet. Set over medium-low heat and allow to warm slowly, becoming fragrant, 5 to 10 minutes. Add the carrots and olives, crank the heat a bit, and saute until the carrots are tender but not mushy, 8 to 10 minutes, tossing frequently. (Cook time will vary based on the carrots' freshness and thickness.)
Scrape the cooked millet into the carrots and give everything a good toss. Sprinkle with the parsley, drizzle generously with additional olive oil, and adjust the seasonings to taste. (Add optional stir-throughs, if desired.)
To re-warm leftovers, moisten first with a bit of vegetable broth, then simmer gently.
Read more about Cheryl’s new book here, see the video trailer here and if you’re intrigued, buy yourself a copy on Amazon.
Scarsdale’s Finest
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I’ve always been fascinated with law enforcement. And, it goes beyond my obsession with every Law and Order series, and my current favorite show, Unforgettable. I have a real appreciation and reverence for our men and women in blue. I’m talking about Scarsdale’s very own police force. Every week, I pay attention to our police blotter and see our officers out on the streets. However, that’s about all the interaction I typically have with Scarsdale’s finest.
Okay, I’m not taking into account the tickets I’ve received for talking on my cell phone or the one I received for not wearing my seatbelt. I know. Don’t say it. It was years ago, and I was slowly rolling through the village. I didn’t think. Trust me, I learned my lesson.
Anyway, I really wanted to know a different side to what we, civilians, see from afar. A more personal, behind-the-scenes view, if you will. So, after getting clearance from our Chief of Police, Chief Brogan, and our Lieutenant Altizio, who is the Commanding Officer of the Investigations and Support Services Sections, my “ride-along” dream became a reality.
Last Wednesday, February 29, 2012, I prepared for my adventure. Camera, check. Pens, check. Notepad, check. Print-out of the Scarsdale Police Department’s website information, double check.
Off I went. After signing some forms and deciding to bring the bulletproof vest along “just in-case,” I could hardly contain my excitement. I knew I was smiling from ear-to-ear, but still tried to maintain some level of professionalism. You know, channel my inner Olivia Benson (Mariska Hargitay, Law and Order SVU). Well, I doubt Olivia would have brought her camera along to take pictures of herself in front of a patrol car, but hey, I couldn’t resist.
My day began with a tour of the newly renovated station house. It’s gorgeous, yet still maintains some pieces of important historical value. For example, the holding cells are still original to the circa 1950 -1952 police station. Only the windows and stainless steel plumbing fixtures were upgraded.
Throughout Lieutenant Altizio’s guided tour, I was able to learn a lot about our police department. We have 42 officers on the force, and one officer at the Academy in training right now. Many of those officers come from the NYPD.
And, I bet you can’t guess what Scarsdale’s number one crime problem is to date. Nope, it’s not our current burglary situation, which happens to be on the decline. In 2011 we had a total of 18 burglaries, while 2010 experienced a total of 43. Our police force must be doing something right.
Anyway, back to the criminal activity, currently ranking number one in our town. It’s identity theft. I know. I was surprised too. Lieutenant Altizio said, “We see this a lot with ATM skimming. Devices are used to clone your ATM card, immediately after you use them.” So, be careful at the ATM machines people.
The Lieutenant also made me aware that Scarsdale, which spans a 7.5mile radius, has a higher visibility rate, on the road, during each shift, than other larger towns. “We average 4 to 6 cars on the road at any given time,” Lieutenant Altizio informed me.
As we finished up our tour and conversation, Officer Dinis Castro took over and had me accompany him on the last hour of his day shift. Officer Castro has been with Scarsdale for about a year and a half, and previously spent about two years with the NYPD in Times Square.
The first thing I noticed as I got into the passenger side was that there wasn’t that much leg-room on my side. Of course, when I took a look in the back, I saw that the “cage” was directly behind my seat. Immediately, I didn’t mind my leg space. I mean, clearly, it’s a whole lot better to be sitting upfront than in the back.
Next, I learned that every police vehicle comes equipped with a computer, where all calls come through, a shotgun, a rifle, first-aid equipment, an oxygen tank, and a life-hammer (which might be used if a child gets locked in a car, for instance). That’s a lot of stuff.
Our first call came over the radio. I thought to myself, here we go. We were responding to an “aided call,” which meant that somebody was in need of assistance. Do you like how I keep saying “we”? Never mind I wasn’t allowed to leave the vehicle, I still felt like “we” were responding.
I asked Officer Castro, “Are you going to put the siren on?”
“No. Only, if there’s traffic at an intersection, I’ll use it just to get people to move,” he answered.
I saw a little siren action. And, you know what? People did move right away.
We arrived on the scene in no time, and thankfully, everyone was okay. Once again, we were off to patrol the streets. While happily patrolling, I asked Officer Castro, “This is a big change from Times Square, so how do you feel being here?”
“I love Scarsdale. It’s a pleasure to come to work,” he immediately answered.
After responding to a house alarm call, Officer Castro got out to check the perimeter. When everything was “all clear” we headed back to the station, where I was to sit in on roll call. This is where Sgt. John Spagna was to assign the cars and posts for the evening shift, go over the daily notes and highlight anything that requires extra vigilance. Roll call did not disappoint.
I was very quiet, which, as you can imagine, is a rarity for me. Although, when Sgt. Spagna wanted to know if there were any questions, I couldn’t contain myself. I made a slight move to sort of raise my hand, and said, “What’s a wink?”
“Warrant inquiry,” he quickly replied.
I’d love to be able to use that in some cocktail party conversation. You know, something like, “I was reading about the latest suspect in a series of burglaries, and apparently there’s a wink on him.” How’s that for picking up some cool police lingo?
Roll call was over. I was then heading out with Officer Jessica Knatz for the first hour in her evening shift. Officer Knatz is one of three female officers on our force. We have two female patrol officers and one female detective.
She’s been with the Scarsdale Police Department for five years, and was with the 23rd Precinct in Spanish Harlem for four years prior to joining the SPD. We talked a lot about the differences between the two. I asked Officer Knatz what she thought was one of the main differences.
She pondered it for a moment and then offered, “A lot of us come from the city, so we view Scarsdale as a really nice place to work. And, it’s a very selective process here. Every officer has been hand selected to ensure a good fit. In a smaller town, especially a town like Scarsdale, you can be more selective, which is a good thing.”
We spoke about what it takes to be a police officer. “You’re working weekends. You’re not home during the holidays. You have to really want to do this job.”
And, that’s what really struck me the most as my “ride along” came to an end. Our police force is comprised of dedicated, experienced and truly nice men and women. There’s no doubt that we have the finest keeping us safe here in Scarsdale.
However, I wasn’t finished. There was just one more thing I had to find out. My Facebook community wanted to know the truth about cops and their donuts. So, I’m here to dispel the myth once and for all.
Apparently, the stereotype that police love to eat donuts is just “not true. It’s really a matter of personal preference,” according to Officer Castro. Officer Knatz agrees. She also added, “I’ll take a cookie over a donut any day. Coffee, on the other hand, we like, a lot.”
So, when you see our officers around town, offer a “thank you” for protecting us, and our children, and possibly a cup of coffee, just hold the donuts.
Contributor Sharon Lippmann, writes about her "so called suburban life," as a proud resident of Scarsdale, NY. She is a writer, blogger, mom, wife, daughter, sister, friend and one sassy chick. She loves exploring the interesting, strange, perplexing, vexing, ridiculous and funny that life offers up frequently. Enjoying more of what she has to say about nothing, and, well, everything at mydailypill.com.
For Better Or For Work
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If the measure of a Scarsdale education is the accomplishments of its alumni, then Scarsdale is top-notch. SHS grads are in the headlines daily. With the recent publication of her book, “For Better or for Work,” Meg Cadoux Hirshberg, a 1978 graduate of Scarsdale High can be added to the list of notable alums. Her guide to surviving the entrepreneurial life draws on her own experience as the wife of the founder of a successful business as well as powerful stories and insights from other families, gathered through hundreds of interviews.
Meg and her husband Gary Hirshberg live in New Hampshire where Gary cofounded Stonyfield Yogurt and currently serves as Chairman. According to Meg, the company “took nine painful years to reach profitability, and now, with about $370 million in sales, it is the largest organic yogurt company in the world.”
She is a freelance writer who focuses on work/life issues and contributes to Yankee, New Hampshire Magazine, and The Boston Globe Magazine and is a regular columnist for Inc. Magazine.
In “For Better or For Work,” she examines the impact of entrepreneurship on families and relationships. The book is a guide to navigating the emotional and logistical terrain of business-building while simultaneously enjoying a fulfilling family life. From the trials of co-habiting with a home-based business to the queasy necessity of borrowing money from family and friends to the complexities of intergenerational succession, no topic is taboo. Cadoux examines real-life situations like office romance, raising children while parenting a new business, nurturing a marriage and a new venture and what happens when illness strikes.
New Hampshire is miles away from Scarsdale in both distance and mindset. We asked Meg how her roots in Scarsdale influenced her life journey and here is what she shared:
“Growing up in Scarsdale, I felt a sense that anything was possible. We were taught to think and dream big. I developed my love of language and writing as well as an appreciation for rigorous thinking from some amazing teachers: Mr. Greenwood, Mr. Ladensack and Mr. Cauble in the English department; and Mr. Feig and Mr. Rothschild in the History Department. As students we were all incredibly lucky to be exposed to such excellence in a public school. I suspect that Scarsdale today has transformed along with the rest of our culture, and that students feel much more pressure to perform, and to funnel themselves into certain lucrative professions. I see that in what I'd imagine is a more muted form in my semi-rural New Hampshire community.
Entrepreneurship, which is what I write about, is a far riskier path—but full of many possible rewards, both personal and financial. You have to dream big to be an entrepreneur. When you move in the direction of your dreams, you can more fully realize your human potential. I hope that the parents and teachers in today's Scarsdale continue to send that message.”
The book has received positive reviews from the Financial Times, Kirkus Reviews and Publisher’s Weekly as well as from many entrepreneurs who intimately know the content she covers. Ben Cohen, Cofounder of Ben and Jerry’s Ice Cream, says, ““Meg brings to life those crazy start-up years, those crazy entrepreneurial personalities, and the crazy effects of both on families trying to live with it all. She offers excellent advice for surviving the madness.”
Learn more about Meg, read and excerpt from her book and order your own copy at meghirshberg.com
(Pictured at top: Meg Cadoux Hirshberg)
People Search
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Help us find these folks: A local filmmaker is looking for a subject for her latest project, Scarsdale and Edgemont Family Counseling seeks seniors (65+) for intergenerational program and Bobby Flay is looking for food entrepreneurs. Here are the details:
Looking for the September 11 Lady at the Hartsdale Bagel Store
Does anyone remember the story of the lady who missed her train on September 11 because she was arguing with the man in the Hartsdale Bagel store about the size of her coffee? As a result, she missed her train, was late for work and was not in her office at the World trade Center when the towers went down.
Does anyone remember her name or know how to get in touch with her? A local filmmaker would like to interview her for a video. If you know the woman’s name or have leads about her whereabouts, please contact Amy Stern at 914-723-7011 or amy.stern10@gmail.com.
Seniors Wanted for Intergenerational Program
The Older Adult Services program of Scarsdale and Edgemont Family Counseling Service will once again be sponsoring an intergenerational program with Scarsdale Middle School. Last years successful program matched older adults from the community with enthusiastic 6th graders who interviewed the seniors over 4 days and then wrote their biographies. The project, known as “Earth’s Elders” is a curriculum based on the book of the same name written by Jerry Friedman a photojournalist who traveled the world interviewing “Supercentenarians” –individuals over 100 years of age. Earth’s Elders Foundation was formed as an educational project to raise children’s awareness of older adults in the community. This year they are again looking for volunteers, 65 and over, who will participate in the project. The dates are May 9th, 16th, 23rd and May 30th. Transportation will be provided from the Girl Scout House at 9:30 AM to the Middle School. Return time is approximately 11AM.
For more information please call JD Sullivan at (914)-723-3281 or email at: jdsullivan@SFCSinc.org
Food Network Casting Call
The Food Network Show starring Bobby Flay is looking for talented, outgoing and dynamic food entrepreneurs who are opening a business between March and June of 2012.
In this exciting new series, critically acclaimed chef Bobby Flay will be mentoring lucky entrepreneurs in the days leading up to their eatery opening. Those chosen will receive culinary business coaching from a major celebrity chef and restaurateur, as well as nationwide publicity!
If you or someone you know would be interested in applying, visit www.bobbyflayprojectcasting.com for more details. Casting is taking place in the next few weeks so apply soon.